CN107259442A - It is used as the compound gel and its sausage of making of fat substitute - Google Patents
It is used as the compound gel and its sausage of making of fat substitute Download PDFInfo
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- CN107259442A CN107259442A CN201710548306.4A CN201710548306A CN107259442A CN 107259442 A CN107259442 A CN 107259442A CN 201710548306 A CN201710548306 A CN 201710548306A CN 107259442 A CN107259442 A CN 107259442A
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- gel
- fat
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 39
- 150000001875 compounds Chemical class 0.000 title claims abstract description 33
- 239000003778 fat substitute Substances 0.000 title claims abstract description 15
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 12
- 238000009413 insulation Methods 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 11
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003672 processing method Methods 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 6
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 238000007711 solidification Methods 0.000 claims abstract description 3
- 230000008023 solidification Effects 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 26
- 239000011248 coating agent Substances 0.000 claims description 21
- 238000000576 coating method Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 10
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 9
- 235000020997 lean meat Nutrition 0.000 claims description 9
- 229920000297 Rayon Polymers 0.000 claims description 7
- 210000000936 intestine Anatomy 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- 235000005300 cardamomo Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 229920001187 thermosetting polymer Polymers 0.000 claims description 2
- 240000002045 Guettarda speciosa Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- ZAOCWQZQPKGTRN-UHFFFAOYSA-N nitrous acid;sodium Chemical compound [Na].ON=O ZAOCWQZQPKGTRN-UHFFFAOYSA-N 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 42
- 230000000694 effects Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002131 composite material Substances 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 244000061520 Angelica archangelica Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical group N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 201000003741 Gastrointestinal carcinoma Diseases 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 201000002313 intestinal cancer Diseases 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 208000016261 weight loss Diseases 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical group CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of compound gel as fat substitute, selection, mixing, expanded stirring including raw material, insulation are swelled, add alkali, insulation shaping, heating solidification, wherein, the raw material includes the parts by weight of konjaku powder 1, the parts by weight of water 40~50, the parts by weight of carragheen 0.15~0.20 and the parts by weight of soda ash 0.12~0.13.Disclosed herein as well is a kind of processing method of chinese-style sausage, including sorting, cutting, pickle, bowel lavage, baking or air-dry, wherein sorting includes major ingredient, auxiliary material and additive, and wherein major ingredient is the parts by weight of pork 8~10 and the parts by weight of compound gel 0.9~2.5.Want to eat so as to result in many consumers, particularly person in middle and old age consumer present application addresses the fat content of sausage is higher, but the ambivalence that dare not be eaten more again for health.
Description
Technical field
The present invention relates to food processing field, and in particular to is used as the compound gel and its perfume (or spice) of making of fat substitute
Intestines.
Background technology
Traditional sausage is in order to keep product to have preferable mouthfeel, it is necessary to a certain proportion of animal tallow is added, according to product
Difference require addition between 20%~40%, the fat content of sausage is higher so as to result in many consumers, particularly
Person in middle and old age consumer wants to eat, but for the healthy ambivalence that dare not be eaten more again.Lean meat and the fat meat majority of traditional sausage are bar
Bulk, the raw meat of Western Sausage, which need to not cut, mixes the process for making fat emulsification, and this will make sausage the girth of a garment occur to record not
Uniform phenomenon.Too high fat addition and the uneven situation of the product girth of a garment, make that traditional sausage is more rich and mouthfeel is not good enough,
Cause sausage it is edible it is seasonal there is significant limitation, i.e. busy season to concentrate on autumn and winter, and spring and summer season is then obvious
Dull season.
The content of the invention
It is an object of the invention to provide a kind of compound gel as fat substitute and its sausage of making, solve existing
There is chinese-style sausage fat content too high, want to eat so as to result in many person of disappearing, particularly person in middle and old age consumers, but for health again
The problem of dare not eating more.
To solve above-mentioned technical problem, the present invention uses following technical scheme：
A kind of compound gel as fat substitute, including the selection of raw material, mixing, expanded stirring, insulation is swelled plus alkali,
Insulation shaping, heating solidification, wherein, the raw material includes the parts by weight of konjaku powder 1, the parts by weight of water 40~50, carragheen 0.15
~0.20 parts by weight and the parts by weight of soda ash 0.12~0.13.
Konjaku powder is one of most excellent soluble dietary fiber for having now been found that, with fat-reducing, defaecation, reducing blood lipid,
The physiological functions such as hypotensive, have to the modern rich man's disease such as prevention and auxiliary treatment obesity, bowel cancer, cardiovascular disease, diabetes
Play an important role.Appropriate konjac glucomannan is added in the meat products such as sausage, ham sausage, pork luncheon meat, chicken ball, fish ball, can be played glutinous
The effect such as knot, tasty and refreshing, increase volume, reduction fat.
Konjaku powder has the functional characteristics such as thickening property, emulsibility, cohesiveness, water imbibition, its double spiral shell with carragheen
In terms of rotation winding mechanism is used for meat emulsion product, its thickening property and water imbibition can prevent meat emulsion product bleed, condensate oil, carry
The cohesion of high meat emulsion product, is a kind of excellent fat substitute.
As preferred, the mixing is to mix in proportion konjaku powder and carragheen, then adds 65~75
Degree Celsius water in, side edged is stirred, until mixed liquor stops stirring when not rotated with agitator, and at 65~75 degrees Celsius
Lower insulation 55~65 minutes, obtains gel.
As preferred, by gel be heated to 75~85 degrees Celsius add thereto alkali lye it is well mixed after, 75~85
Insulation makes gel forming in 55~65 minutes under degree Celsius.
In the basic conditions, because some acetate groups are removed, solution can form a kind of heat-staple elastic gel, evil spirit
Taro glue is cooperateed with carragheen can effectively improve gel strength and increase glue elasticity.
As preferred, the gel of shaping is cooked 35~45 minutes in boiling water bath, then stripping and slicing, be placed in clear water and soak
Bubble 30~40 minutes, dealkalize is decolourized.
As preferred, it will add in thermoset blob of viscose immersion compelx coating liquid 10~15 minutes, and pull nature out and dry 10
~15 minutes, obtain compound gel.
Blob of viscose immersion compelx coating liquid prevents blob of viscose in sausage baking process due to the hypersystole that strong dehydration is caused,
And then the problem of sausage is internally formed a large amount of empty.
As preferred, compelx coating liquid for mass concentration 1.0% Sodium Alginate Coating liquid and mass concentration 4.0% it is big
Beans protein isolate coating liquid is according to volume ratio 1~2:1~2 mixing, then stands 12h at 4 DEG C and obtains.
In composite membrane it is several it is intermolecular there is strong interaction, intermolecular compatibility is better than single component film, is combined
Processing improves the microstructure of institute's film forming, and the change of microstructure causes the change of macro property, so as to improve the machine of film
Tool performance and barrier, this is consistent with macroscopical improvement.
Compound edible film can have more excellent obstructing capacity to be because there is reciprocation, molecule between different component
Between there is ammonia key, electrostatic attraction, hydrophobic reciprocation, intermolecular strong interaction causes composite membrane consistency, crystallinity
Changed with compact structure degree, and then improve its through performance for preventing vapor.Polysaccharide（Sodium alginate）As
Non-ionic chain macromolecule polymer, its hydroxyl can crosslink reaction with the amino on soybean protein isolate molecule chain,
Strengthen the network structure of strand.
A kind of processing method of sausage, including sorting, cutting, pickle, bowel lavage, baking or air-dry, wherein sorting include master
Material, auxiliary material and additive, wherein major ingredient are the parts by weight of pork 8~10 and the parts by weight of above-mentioned compound gel 0.9~2.5.
As preferred, the auxiliary material includes the parts by weight of salt 1.5~2.5, the parts by weight of sucrose 1.2~1.5, glucose
0.4~0.5 parts by weight, the parts by weight of white wine 1.7~1.9, the parts by weight of light soy sauce 0.8~1.2, the parts by weight of ginger powder 0.4~0.6, pepper
The parts by weight of powder 0.1~0.3, the parts by weight of monosodium glutamate 0.1~0.3, the parts by weight of pericarpium zanthoxyli bungeani 0.8~1.0, the weight of pericarpium zanthoxyli schinifolii 0.2~0.4
Part, the parts by weight of capsicum 1.0~2.0, anistree 0.01~0.03 parts by weight, the parts by weight of cassia bark 0.01~0.03, dried orange peel 0.003~
0.007 parts by weight, the parts by weight of cardamom 0.01~0.03, the parts by weight of the root of Dahurain angelica 0.005~0.015, the weight of mountain naphthalene 0.003~0.007
Part, the parts by weight of fennel seeds 0.01~0.03；
The additive is the parts by weight of natrium nitrosum 0.002~0.004, the parts by weight of sodium iso-vc 0.01~0.03.
As preferred, the pork includes pig back leg meat 6-7 parts by weight and the parts by weight of pig back fat 2~3；The cutting is
Keep the central temperature of pig back leg meat at -1 DEG C~-2 DEG C, the central temperature of pig back fat should be controlled at -7 DEG C~-8 DEG C, by lean meat
Grain cutting to length of side 10mm~15mm, fat meat grain cutting to the length of side is 8mm~10mm.The effect of control centre's temperature is, low temperature
State can be suppressed growth of microorganism, and prevent meat gruel from polluting
As preferred, described pickle is first to admix salt, natrium nitrosum, different Vc sodium and sugar in major ingredient, in 4 degrees celsius
Under pickle 2.5~3.5 hours, add auxiliary material and mix rear bowel lavage thoroughly.The purpose that early stage adds salt, nitrous etc. is to make osmosis
Fully occur, solute is uniformly diffused into as far as possible inside musculature, the effect such as its color development, flavor has preferably been given play to
Come.
As preferred, the baking be first by sausage temperature be 60~70 degrees Celsius, humidity be 50%~60% condition
Lower baking 5~7 hours；Then temperature be 50~60 degrees Celsius, humidity be to toast 40~45 hours under the conditions of 5%~10%, dry
Hung two 2~3 days after roasting end.It is segmented the meaning toasted to be to make sausage be dehydrated as soon as possible, early stage high temperature（60-70℃）, high humidity
（50%-60%）Purpose be that the central temperature for making intestines body is raised as early as possible, the environmental benefits of high humility in heat preferably transmit into
Enter inside intestines body.Later stage low temperature（50-60℃）, low humidity（5%-10%）Purpose be intestines body is dehydrated as early as possible.
Compared with prior art, beneficial effects of the present invention are at least one of following：
1）The konjaku powder included in compound gel is one of most excellent soluble dietary fiber for having now been found that, with subtracting
The physiological functions such as fertilizer, defaecation, reducing blood lipid, hypotensive, to prevention and auxiliary treatment obesity, bowel cancer, cardiovascular disease, diabetes
Play an important roll Deng modern rich man's disease.
2）Appropriate compound gel is added in the meat products such as sausage, ham sausage, pork luncheon meat, chicken ball, fish ball, can be played glutinous
The effect such as knot, tasty and refreshing, increase volume, reduction fat.
3）The application is by adjusting major ingredient, auxiliary material and the proportioning of additive so that pig back fat is replaced with compound gel
Replacement amount can reach 50%, and not interfere with the mouthfeel of sausage.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
A kind of compound gel as fat substitute is present embodiments provided, including：
Take the parts by weight of konjaku powder 1, the parts by weight of water 40, the parts by weight of carragheen 0.15 and the parts by weight of soda ash 0.12；
Konjaku powder and carragheen are well mixed, then added in 65 degrees Celsius of water, side edged is stirred, until mixed liquor not with
Stop stirring when agitator is rotated together, and 55 minutes are incubated under 65 degrees Celsius, obtain gel；
By gel be heated to 75 degrees Celsius add thereto alkali lye it is well mixed after, insulation makes gel in 55 minutes under 75 degrees Celsius
Shaping；
The gel of shaping is cooked 45 minutes in boiling water bath, then stripping and slicing, be placed in clear water and soak 40 minutes；
By the Sodium Alginate Coating liquid of mass concentration 1.0% and the soybean protein isolate coating liquid of mass concentration 4.0% according to volume
Than 1:2 mixing, then stand 12h at 4 DEG C and obtain compelx coating liquid, again will immerse blob of viscose in compelx coating liquid 10 minutes,
Pull nature out to dry 10 minutes, obtain compound gel.
Embodiment 2：
A kind of compound gel as fat substitute is present embodiments provided, including：
Take the parts by weight of konjaku powder 1, the parts by weight of water 50, the parts by weight of carragheen 0.20 and the parts by weight of soda ash 0.13；
Konjaku powder and carragheen are well mixed, then added in 75 degrees Celsius of water, side edged is stirred, until mixed liquor not with
Stop stirring when agitator is rotated together, and 65 minutes are incubated under 75 degrees Celsius, obtain gel；
By gel be heated to 85 degrees Celsius add thereto alkali lye it is well mixed after, insulation makes gel in 65 minutes under 85 degrees Celsius
Shaping；
The gel of shaping is cooked 35 minutes in boiling water bath, then stripping and slicing, be placed in clear water and soak 30 minutes；
By the Sodium Alginate Coating liquid of mass concentration 1.0% and the soybean protein isolate coating liquid of mass concentration 4.0% according to volume
Than 1:1 mixing, then stands 12h at 4 DEG C and obtains compelx coating liquid, again will immerse blob of viscose in compelx coating liquid 15 minutes,
Pull nature out to dry 15 minutes, obtain compound gel.
Embodiment 3：
A kind of compound gel as fat substitute is present embodiments provided, including：
Take the parts by weight of konjaku powder 1, the parts by weight of water 45, the parts by weight of carragheen 0.16 and the parts by weight of soda ash 0.1285；
Konjaku powder and carragheen are well mixed, then added in 70 degrees Celsius of water, side edged is stirred, until mixed liquor not with
Stop stirring when agitator is rotated together, and 60 minutes are incubated under 70 degrees Celsius, obtain gel；
By gel be heated to 80 degrees Celsius add thereto alkali lye it is well mixed after, insulation at 80 degrees celsius makes gel in 60 minutes
Shaping；
The gel of shaping is cooked 40 minutes in boiling water bath, then stripping and slicing, be placed in clear water and soak 35 minutes；
The Sodium Alginate Coating liquid of mass concentration 1.0% and the soybean protein isolate coating liquid of mass concentration 4.0% are pressed into certain body
Then product stands 12h at 4 DEG C and obtains compelx coating liquid than mixing, again will immerse in compelx coating liquid blob of viscose 12 minutes, and drag for
Go out nature to dry 12 minutes, obtain compound gel.
The 3 kinds of compound gels obtained to embodiment 1-3 are referred to shrinkage factor, weight-loss ratio, shearing force and whiteness value etc. for investigation
Mark, shrinkage factor, weight-loss ratio and the shearing force for as a result showing the compound gel corresponding to embodiment 3 are minimum, can preferable mould
Intend the property of fat.
For embodiment 3, considerable influence can be had to compound gel water-retaining property by changing wherein SA and SPI volume ratio, such as
Following table：
| VSA：VSPI | 0:1 | 1:2 | 1:1 | 2:1 | 1:0 |
| Water-retaining property | 1.03 | 2.17 | 3.29 | 3.9 | 1.87 |
The sampling and method for measuring of water-retaining property use hot air drying with reference to GB/T5009.3-2010 at 101-105 DEG C of temperature
The weight of less loss is dried in drying method determination sample, then goes out by the weighing numerical computations before and after drying the content of moisture.
Water-retaining property/%=(film gel moisture/non-film gel moisture -1) 100
Upper table shows the water retention property of different component film, worst, the single SA films of the block-water effect of single SPI films
Water-retaining property is better than SPI films, and when the two is blended to form composite membrane according to a certain percentage, water-resisting ability is substantially increased, composite membrane
Water-retaining property is better than any single edible film-coating.And when the two volume ratio is SA:SPI=2:When 1, water-retaining property reaches 3.90%, effect
Fruit to be best, and with other group of significant difference（P＜ 0.05）.
Embodiment 4：
A kind of processing method of sausage is present embodiments provided, including：
Sorting：Major ingredient is the parts by weight of pork 8 and the parts by weight of compound gel 2.5, and wherein pork includes the parts by weight of pig back leg meat 6 and pig
The parts by weight of back fat 2；
The auxiliary material includes the parts by weight of salt 2.5, the parts by weight of sucrose 1.5, the parts by weight of glucose 0.5, the parts by weight of white wine 1.9, life
Take out 1.2 parts by weight, it is the parts by weight of ginger powder 0.6, the parts by weight of pepper powder 0.3, the parts by weight of monosodium glutamate 0.3, the parts by weight of pericarpium zanthoxyli bungeani 1.0, blue and white
The parts by weight of green pepper 0.4, the parts by weight of capsicum 2.0, anistree 0.03 parts by weight, the parts by weight of cassia bark 0.03, the parts by weight of dried orange peel 0.007, cardamom
0.03 parts by weight, the parts by weight of the root of Dahurain angelica 0.015, the parts by weight of mountain naphthalene 0.007, the parts by weight of fennel seeds 0.03；
The additive is the parts by weight of natrium nitrosum 0.004, the parts by weight of sodium iso-vc 0.03.
Cutting：Keep the central temperature of pig back leg meat at -1 DEG C, the central temperature of pig back fat should be controlled at -7 DEG C, by lean meat
Grain cutting to length of side 10mm, fat meat grain cutting to the length of side is 8mm.
Pickle：First salt, natrium nitrosum, different Vc sodium and sugar are admixed in major ingredient, it is small to pickle 2.5 under 4 degrees celsius
When, add auxiliary material and mix rear bowel lavage thoroughly.
Baking：First by sausage temperature be 60 degrees Celsius, humidity be to toast 5 hours under the conditions of 50%；Then it is 50 in temperature
Degree Celsius, humidity be 5% under the conditions of toast 40 hours, baking terminate after hang two 2 days.
Embodiment 5：
A kind of processing method of sausage is present embodiments provided, including：
Sorting：Major ingredient is the parts by weight of pork 10 and the parts by weight of above-mentioned compound gel 0.9, and wherein pork includes the weight of pig back leg meat 7
Part and the parts by weight of pig back fat 3；
The auxiliary material includes the parts by weight of salt 1.5, the parts by weight of sucrose 1.2, the parts by weight of glucose 0.4, the parts by weight of white wine 1.7, life
Take out 0.8 parts by weight, it is the parts by weight of ginger powder 0.4, the parts by weight of pepper powder 0.1, the parts by weight of monosodium glutamate 0.1, the parts by weight of pericarpium zanthoxyli bungeani 0.8, blue and white
The parts by weight of green pepper 0.2, the parts by weight of capsicum 1.0, anistree 0.01 parts by weight, the parts by weight of cassia bark 0.01, the parts by weight of dried orange peel 0.003, cardamom
0.01 parts by weight, the parts by weight of the root of Dahurain angelica 0.005, the parts by weight of mountain naphthalene 0.003, the parts by weight of fennel seeds 0.01；
The additive is the parts by weight of natrium nitrosum 0.002, the parts by weight of sodium iso-vc 0.01.
Cutting：Keep the central temperature of pig back leg meat at -2 DEG C, the central temperature of pig back fat should be controlled at -8 DEG C, by lean meat
Grain cutting to length of side 15mm, fat meat grain cutting to the length of side is 10mm.
Pickle：First salt, natrium nitrosum, different Vc sodium and sugar are admixed in major ingredient, it is small to pickle 3.5 under 4 degrees celsius
When, add auxiliary material and mix rear bowel lavage thoroughly.
Baking：First by sausage temperature be 70 degrees Celsius, humidity be to toast 7 hours under the conditions of 60%；Then it is 60 in temperature
Degree Celsius, humidity be 10% under the conditions of toast 45 hours, baking terminate after hang two 3 days.
Embodiment 6：
A kind of processing method of sausage is present embodiments provided, including：
Sorting：Major ingredient be the parts by weight of pork 8.5 and the parts by weight of compound gel 2, wherein pork include the parts by weight of pig back leg meat 6.5 and
The parts by weight of pig back fat 2；
The auxiliary material includes the parts by weight of salt 2, the parts by weight of sucrose 1.35, the parts by weight of glucose 0.45, white wine（52o）1.8 weight
Part, the parts by weight of light soy sauce 1, the parts by weight of ginger powder 0.5, the parts by weight of pepper powder 0.2, the parts by weight of monosodium glutamate 0.2, the parts by weight of pericarpium zanthoxyli bungeani 0.9, green grass or young crops
The parts by weight of Chinese prickly ash 0.3, the parts by weight of capsicum 1.5, anistree 0.02 parts by weight, the parts by weight of cassia bark 0.02, the parts by weight of dried orange peel 0.005, beans
Cool 0.02 parts by weight, the parts by weight of the root of Dahurain angelica 0.01, the parts by weight of mountain naphthalene 0.005, the parts by weight of fennel seeds 0.02；
The additive is the parts by weight of natrium nitrosum 0.003, the parts by weight of sodium iso-vc 0.02.
Cutting：Keep the central temperature of pig back leg meat at -1.5 DEG C, the central temperature of pig back fat should be controlled at -7.5 DEG C, will
Lean meat grain cutting to length of side 13mm, fat meat grain cutting to the length of side is 9mm.
Pickle：First salt, natrium nitrosum, different Vc sodium and sugar are admixed in major ingredient, pickled under 4 degrees celsius 3 hours,
Add auxiliary material and mix rear bowel lavage thoroughly.
Baking：First by sausage temperature be 65 degrees Celsius, humidity be to toast 6 hours under the conditions of 55%；Then it is 55 in temperature
Degree Celsius, humidity be 7.5% under the conditions of toast 43 hours, baking terminate after hang two 2.5 days.
Outward appearance texture, tissue, color and luster, local flavor, mouthfeel to the obtained sausages of embodiment 4-6 are evaluated, wherein every
Full marks be 5 points, the standard of full marks is as follows.
Outward appearance texture：Complete appearance, even thickness；Casing is without breakage, in the natural wrinkle dried after shrinking；Surface is not permeable
Oil, no mucus；Intestines body is solid, flexible.
Tissue：Section property is good, and tangent plane is smooth, no cavity；The girth of a garment is alternate at tangent plane, and fat is evenly distributed in lean meat；Meat
Filling is close to casing, dense structure.
Color and luster：Lean meat is in purplish red；Fat meat is creamy white；Girth of a garment boundary color and luster is clearly demarcated；Intestines body surface mask is glossy.
Local flavor：Cured fragrance is pure strong, no tart flavour；Without any corrupt taste；Vinosity is suitable, and ester fragrance is dense.
Mouthfeel：Fine and tender taste, lean meat is soft glutinous, and fat meat fat fragrance is dense, and salty comfortable suitable, fragrant and sweet taste is obvious, no meat fishy smell.
According to above-mentioned standard, the Analyses Methods for Sensory Evaluation Results for obtaining the corresponding sausages of embodiment 4-6 see the table below：
| Embodiment | Outward appearance texture | Tissue | Color and luster | Local flavor | Mouthfeel | Total score |
| 1 | 4.0 | 4.0 | 3.8 | 4.6 | 4.8 | 21.2 |
| 2 | 4.7 | 4.8 | 4.2 | 5 | 4.8 | 23.5 |
| 3 | 4.8 | 5 | 4.5 | 5 | 5 | 24.3 |
Wherein compound gel substitution rate fatty in the corresponding sausage of embodiment 3 has reached 50%, but as can be seen from the above table,
To the local flavor of sausage, mouthfeel and tissue without large effect.Although its outward appearance and color and luster it is slightly worse some, total score is also
It is to have reached 24.3, achieves more excellent effect.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and embodiment, and these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, can be to master in the range of disclosure and claim
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (10)
1. a kind of compound gel as fat substitute, it is characterised in that：Selection, mixing, expanded stirring including raw material, guarantor
Temperature is swelled plus alkali, insulation shaping, heating solidification, wherein, the raw material includes the parts by weight of konjaku powder 1, the weight of water 40~50
Part, the parts by weight of carragheen 0.15~0.20 and the parts by weight of soda ash 0.12~0.13.
2. the compound gel according to claim 1 as fat substitute, it is characterised in that the mixing is by konjaku
Fine powder and carragheen are mixed in proportion, and are then added in 65~75 degrees Celsius of water, side edged is stirred, until mixed liquor not with
Stop stirring when agitator is rotated together, and 55~65 minutes are incubated under 65~75 degrees Celsius, obtain gel.
3. the compound gel according to claim 1 as fat substitute, it is characterised in that gel is heated to 75~
85 degrees Celsius add thereto alkali lye it is well mixed after, insulation makes gel forming in 55~65 minutes under 75~85 degrees Celsius；Will
The gel of shaping is cooked 35~45 minutes in boiling water bath, then stripping and slicing, is placed in clear water and is soaked 30~40 minutes.
4. the compound gel according to claim 1 as fat substitute, it is characterised in that thermoset blob of viscose will be added
Immerse in compelx coating liquid 10~15 minutes, pull nature out and dry 10~15 minutes, obtain compound gel.
5. the compound gel according to claim 4 as fat substitute, it is characterised in that compelx coating liquid is quality
The Sodium Alginate Coating liquid of concentration 1.0% and the soybean protein isolate coating liquid of mass concentration 4.0% are according to volume ratio 1~2:1~2
Mixing, then stands 12h at 4 DEG C and obtains.
6. a kind of processing method of sausage, it is characterised in that：Including sorting, cutting, pickle, bowel lavage, baking or air-dry, wherein selecting
Material includes major ingredient, auxiliary material and additive, and wherein major ingredient is described in the parts by weight of pork 8~10 and claim 1-5 any one
The parts by weight of compound gel 0.9~2.5.
7. the processing method of sausage according to claim 6, it is characterised in that：The auxiliary material includes the weight of salt 1.5~2.5
Measure part, the parts by weight of sucrose 1.2~1.5, the parts by weight of glucose 0.4~0.5, the parts by weight of white wine 1.7~1.9, light soy sauce 0.8~1.2
Parts by weight, the parts by weight of ginger powder 0.4~0.6, the parts by weight of pepper powder 0.1~0.3, the parts by weight of monosodium glutamate 0.1~0.3, pericarpium zanthoxyli bungeani 0.8~
1.0 parts by weight, the parts by weight of pericarpium zanthoxyli schinifolii 0.2~0.4, the parts by weight of capsicum 1.0~2.0, anistree 0.01~0.03 parts by weight, cassia bark
0.01~0.03 parts by weight, the parts by weight of dried orange peel 0.003~0.007, the parts by weight of cardamom 0.01~0.03, the root of Dahurain angelica 0.005~0.015
Parts by weight, the parts by weight of mountain naphthalene 0.003~0.007 and the parts by weight of fennel seeds 0.01~0.03；
The additive is the parts by weight of natrium nitrosum 0.002~0.004 and the parts by weight of sodium iso-vc 0.01~0.03.
8. the processing method of sausage according to claim 6, it is characterised in that：The pork includes the weight of pig back leg meat 6~7
Measure part and the parts by weight of pig back fat 2~3；The cutting is to maintain the central temperature of pig back leg meat at -1 DEG C~-2 DEG C, pig back fat
Central temperature should be controlled at -7 DEG C~-8 DEG C, be 8mm by lean meat grain cutting to length of side 10mm~15mm, fat meat grain cutting to the length of side
~10mm.
9. the processing method of sausage according to claim 6, it is characterised in that：Described pickle is first by salt, nitrous acid
Sodium and different Vc sodium and sugar are admixed in major ingredient, are pickled under 4 degrees celsius 2.5~3.5 hours, are added after auxiliary material is mixed thoroughly and are filled
Intestines.
10. the processing method of sausage according to claim 6, it is characterised in that：The baking is first by sausage in temperature
It is to toast 5~7 hours under the conditions of 50%~60% for 60~70 degrees Celsius, humidity；Then it is 50~60 degrees Celsius, humidity in temperature
To toast 40~45 hours under the conditions of 5%~10%, baking is hung two 2~3 days after terminating.
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| CN112970934A (en) * | 2021-03-17 | 2021-06-18 | 江南大学 | Method for preparing vegetable protein meat by using konjak compound gel as substitute fat |
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